Easy & Flavorful Vegan Pantry Pasta

In a large saucepan, bring salted water to a boil and cook the linguine until al dente. Drain the pasta and set aside.

Using the same saucepan, heat olive oil over medium-high heat, then add the diced onion and a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until the onion is browned.

Add the minced garlic and dried thyme to the saucepan, stirring to combine for 1 minute, until fragrant.

In a small bowl, whisk together the vegetable broth, soy sauce, and flour until well combined and smooth.

Pour the broth-flour mixture into the saucepan with the onions and garlic, mixing well to avoid flour clumps. The sauce should thicken quickly.

Reduce the heat to medium-low and stir in oat milk, tahini, nutritional yeast, smoked paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Simmer for 5-10 minutes, stirring occasionally, until the sauce turns thick and creamy.

Mix in the Dijon mustard and taste the sauce, adjusting the salt as needed.

Add the cooked linguine into the sauce, tossing to coat evenly. Serve the pasta hot and garnished with chopped flat-leaf parsley if desired.